Tuesday, September 1, 2009

Whitegourd or Kumbalanga Moru Curry

Serves : 4 to 5

Small Whitegourd : 1
Water : 3 cups
Green Chilies : 3
Turmeric Powder : 1/4 tsp
Red Chili Powder : 1/4 tsp
Crushed Cumin : A pinch 
Beaten Yogurt : 1/2 Cup
Salt : To taste
For Seasoning
Shallots : 3
Curry Leaves : A few
Turmeric Powder : 1/4 tsp
Coconut Oil : 1 tbsp



  1. Peel the skin off of the kumbalanga and cut it into cubes. Cook it along with enough water, green chilies and a few curry leaves.  Lower heat once it is done cooking.
  2. Beat together yogurt,water,turmeric powder and red chili powder , crushed cumin ,  and salt.
  3. Pour the mixture to the cooked whitegourd. (For a loose consistency add more water). It should not be too thick or runny. Keep stirring it with a wooden spoon, without taking the hands off the mixture. Cook on medium low till steam raises of the charu curry. Do not boil! Remove it from the heat and set aside.
  4. In a heated pan add oil, mustard seeds, thinly sliced shallots, red chilies and brown. Pour this into the mixture and enjoy! Serve it on top of rice along with some chicken and  a choice of thoran.


Any left over can be kept in the fridge for a couple of days in a tight jar.

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